DE69725594T2 - Coated confectionery and manufacturing process - Google Patents

Description

The invention relates to a Encased dough Ice cream confectionery and a method for producing such Article.

There are frozen baked goods that have a core of ice cream confectionery that is mixed with dough, especially donut batter, wrapped is that is fried. Is common the ice cream core from a thin Surround layer of non-pasted dough and the whole thing will come in boiling fat dipped to cook and brown the dough. The Item must be consumed quickly as there is no protection of the ice cream before heat exchange exists because it is in direct contact with the hot wrapping dough and during preparation partially melts. Would like to you can manufacture this type of product industrially and transport it and distribute, this problem must be solved.

For thermal insulation of the core Various solutions have been proposed for the dough:

For example in patent application EP-A-217 409 a semi-finished article is manufactured, which is intended to to be fried by the consumer himself, and the one ice cream core possesses, with a coating composition adapted to the deep-frying is wrapped in several layers, the first liquid Has layer that adheres to the core and into the second Bread layer is integrated, and this second layer is in turn with a third layer of liquid Cover the dough, then freeze the whole thing.

According to the patent US-A-4 708 881 for example, you can make cream croquettes or decorated ice cream items by freezing in the freezer, tunnel or Gyrofreezer performs in two steps. First you freeze one Core at temperature conditions that have a maximum of ice crystals then you decorate or wrap this core in one outside of the Freezer Intermediate work and treats the composite product in the same freezer at a lower temperature. While it is mentioned that the core is with a liquid Wrap the composition can and can fry the whole thing, but these operations will not described.

In patent application FR-A-2 353 229 you form a core of ice cream, which you put in a compound dough Made from rolled dough with a continuous layer of protective material envelops, facing the core and separating the dough from the core, the whole thing freezes deeply and bakes it.

GB-A-201 100 describes an ice cream confectionery article with a raw waffle part that completely envelops an ice cream core, and a manufacturing process. The process involves cooking one quickly Wafer part, which completely envelops the ice cream core, in a metal mold two shell halves, rapid demolding through opening the shell halves, packaging and freezing. With a modification can the frozen core in liquid batter rolled, and the product thus wrapped in rolled dough can then be cooked on a heated metal hotplate.

DE-A-4 322 927 relates to an ice cream product in Portions in the form of balls, which has a core of ice cream, shaped into a coating suitable for cooking has been. In this pre-release the ice cream ball is completely surrounded by a coating consisting of several layers, the one for that is designed to be fried at home so that a crispy Shell is created that surrounds the ice cream core. By doing The deep-frozen core is first dried in the manufacturing process rolled in a powder of sugar and cinnamon, chilled so that the sugar sticks, and in a conventional one Breadcrumbs based on a mixture of toasted breadcrumbs, water, Dipped butter and egg yolk. After draining off the excess breading, wrap with a hazelnut powder, chilling by freezing, you dip into the breading a second time, wrapped with coconut flakes and deep freezes. For the consumption of the product at home you fry the balls.

AU-A-48 663 69 describes a composite Ice cream product that has a presentation or waffle carrier plate, on which one with a whipped Protein covered Ice cream portion is arranged and which is cooked in the oven. The Ice cream is only covered on the underside with cooked whipped egg whites. For preparation, the product is simply placed in the oven quickly.

The aim of the invention is one To create ice cream confectionery that consists of a core of ice composition consists of dough and which does not require an intermediate layer as a heat barrier, which the Separates the core from the dough, and without the dough containing liquid soaked which results from the melting of the ice composition.

• – aus einem Kern aus Eiszusammensetzung und
• – aus einer an der Oberfläche des Kerns haftenden Umhüllung besteht,
• – dass die Umhüllung einen belüfteten gegarten Teig umfasst, der Baiser enthält, dass der Teig um 20 bis 150 Vol.-% expandiert ist und dass er eine Dichte von 0,45 bis 0,95 g/cm³ vor dem Garen besitzt, dass der Teig eine solche Dicke besitzt, dass er eine thermische Sperre bildet, die den Kern während des Frittierens des Teigs in Öl mit 180°C während 45 s schützt, und dass der Teig nach dem Frittieren tiefgefroren wird.

The ice cream confection article according to the invention is characterized in that it

• - from a core of ice composition and
• - consists of a coating adhering to the surface of the core,
• - That the casing comprises a ventilated cooked dough that contains meringue, that the dough is expanded by 20 to 150 vol .-% and that it has a density of 0.45 to 0.95 g / cm ³ before cooking that the dough is of such a thickness that it forms a thermal barrier that protects the core during deep-frying of the dough in oil at 180 ° C. for 45 s, and that the dough is deep-frozen after frying.

In a particular embodiment, the article according to the invention is a lollipop which has a core, the shape of which has concave parts, that is to say hollowed-out parts, and a handle style. On in this way the lollipop takes the shape of a toric donut.

In the sense of the invention, such is said batter to be fried is generally a conventional one Donut or pancake batter based on flour, egg, milk, Sugar, oil, Water and salt.

The coating composition comprises a meringue, i.e. a mixture of protein and sugar, which preferably contains 30 to 40% by weight of sugar to 60 to 70% by weight of protein. The egg whites are beaten in the meringue in such a way that the meringue is aerated. It is preferred to use pasteurized protein or any protein substitute with regard to the functional properties, in particular with regard to the foaming power and the ability to gel under the influence of heat. Such a replacement can, for example, be based on whey protein or soy. A mixture of modified cellulose and / or hydrocolloids, for example modified cellulose and xanthan gum or guar gum, can also be used. The density of the meringue is preferably about 0.2 g / cm ³ .

In the coating composition, this represents Meringue 5 to 30 wt .-% to 70 to 95 wt .-% deep-fried batter and preferably about 10% by weight to about 90% by weight of deep-fried batter.

According to a modification, the Mix the ingredients of the meringue directly in the batter and you can then ventilate it or let it go.

In this way, the coating composition is expanded by 20 to 150% by volume, that is to say it has a density of 0.45 to 0.95 g / cm ³ and preferably about 0.9 g / cm ³ .

The coating composition used in the invention is characterized in that it has an even coating of uniform thickness by immersing a frozen ice allowed from ice composition of any shape, and even in the case where it has convex parts and concave parts, and especially if, like a torus, it is a continuous one Hole, thanks to its fluidity.

It also has this coating composition the ability, to form a thermal barrier against strong heat transfers, such as they are generated, for example, during deep-frying. One has For example, found that the temperature of the ice cream kernel at the end of a deep-frying in oil at 180 ° C while 45 s remains below about -20 ° C. On this way one can immerse from the frozen core in the wrapping composition go straight to deep frying in oil without an intermediate hardening by deep freezing.

Another advantage is the possibility - for example in the special case of a toroidal lollipop, that you can style the item up to the deep frying step can manipulate without anchoring the style at its core Ice composition is loosened, despite the fact that this just about the wreath of the torus can be held, that is in one relatively small thickness of the ice composition, for example about only 22 mm.

• 1) Man kühlt eine den Kern bildende Eiszusammensetzung so, dass ihre Oberfläche auf einer Temperatur von höchstens –40°C ist,
• 2) man taucht den gekühlten Kern in einen zu frittierenden belüfteten flüssigen Baiserteig,
• 3) man gart den umhüllten Kern während einer Zeit und bei einer Temperatur, die die Frittierung der Umhüllung gestatten, und
• 4) man kühlt den Artikel auf eine niedrige Temperatur so, dass er tiefgefroren und gehärtet wird.

The invention further relates to a method for producing a covered ice confectionery article of the type described above, which is characterized by the following steps:

• 1) cooling an ice composition forming the core so that its surface is at a temperature of at most -40 ° C,
• 2) the cooled core is immersed in a ventilated liquid meringue dough to be fried,
• 3) the coated core is cooked for a time and at a temperature which allows the coating to be fried, and
• 4) the article is cooled to a low temperature so that it is frozen and hardened.

For cooling the core of ice composition you can use any method for strong cooling to very low temperature use. Preferably hardens to get the core in liquid Nitrogen during a duration of 6 to 20 s and preferably for about 10 s.

Then you cover it with a ventilated liquid meringue dough of the type described above, preferably by immersion in a Teigbad.

Cooking the dough can be done by anyone any cooking means are made, for example by Passage in a convection oven, by infrared, by contact with a heat conductive Plate or a heat conductive Tape z. B. from heated steel or by immersion in hot oil. This Operation can preferably be during approximately 40 to 60 s at about 180 ° C occur.

The final step of freezing and hardening the unit consisting of the core and the cooked casing dough can be done using any means that have a temperature of at most –40 ° C in the wrapping and essentially guaranteed for example in a tunnel with nitrogen sprinkling, preferably during 30 min.

To illustrate the invention Below are two special embodiments with reference described on the attached drawing. In this show:

1 a side view of the article and

2 a longitudinal section through the article.

In the examples, the Proportions and percentages, unless otherwise stated, by weight.

example 1

You mix in a high-speed mixer 28.4 parts ordinary Wheat flour with salt, 2.2 parts of skimmed milk powder and 13.5 parts Granulated sugar and then sets 6.8 parts of pasteurized liquid whole egg and 34.2 parts of water until complete Dispersion of the powder in the liquid to. Then add 4.5 parts of sunflower oil, which you mix well a homogeneous liquid To get dough.

Meringue is separated from 62.5 parts of pasteurized protein and 37.5 parts of granulated sugar in an impact device at medium speed until a firm consistency of the mixture is obtained, the density of which is about 0.2 g / cm ³ .

Then 10 parts of meringue are worked into the preceding liquid part in order to obtain a flowable, aerated and homogeneous deep-frying dough with a density of 0.9 g / cm ³ with an addition of 34% by volume.

Vanilla ice cream is extruded at about -5 ° C into one hollow bead that you cut into pieces cuts from toroidal shape, in the wreath of which you use a flat style, and receives a blank in this way. After cooling the blank in one Freezer tunnel to –30 ° C inside take it up with the style and immerse it in a liquid nitrogen bath for 5 s. After a waiting time of 4 s, the blank is immersed for 5 s in ventilated Deep-fried dough and after a waiting time of 20 s you dip the blank, the one with a continuous layer of dough with a homogeneous density wrapped is while 45 s in sunflower oil at 180 ° C, so that it gets fried. After a waiting time of 15 s you bet place the fried item on a cold plate and guide it while 30 min through a cooling tunnel packed with nitrogen at - 40 ° C then in a "flow pack" package and harden it in a freezer to –30 ° C through and by.

The item received is complete with wrapped in a continuous dough, which is homogeneous on the entire surface of the torus with a constant thickness is distributed and cooked evenly is.

Example 2

The procedure is as in Example 1, but the meringue dough is prepared by directly introducing 0.5 part of modified cellulose, 4 parts of protein and 0.4 part of xanthan gum instead of the 10 parts of meringue from Example 1 into the other ingredients and the batter is beaten to aerate it so that its density is 0.95 g / cm ³ and its volume has been increased by 30%.

The item received is complete with wrapped in a continuous dough, which is homogeneous on the entire surface of the torus with a constant thickness is distributed and cooked evenly is.

In the 1 and 2 the article has a core 1 made of ice cream in a torus shape, evenly with a cooked layer of dough 2 is enveloped. A grip style 3 in the form of a spatula is anchored in the entire thickness of the ice cream core and is flush with the dough coating.

Claims (10)

Ice cream confectionery, characterized in that it consists of - a core of ice composition and - of a coating adhering to the surface of the core, that the coating comprises a ventilated cooked dough containing meringue, that the dough by 20 to 150 vol .-% is expanded and that it has a density of 0.45 to 0.95 g / cm ³ before cooking, that the dough is of such a thickness that it forms a thermal barrier which co-forms the core during the deep-frying of the dough in oil Protects 180 ° C for 45 s, and that the dough is frozen after frying. Article according to claim 1, characterized in that he consists of a lollipop that has a core, the shape of which concave parts, d. H. hollowed Parts, and that he has a handle. Article according to claim 2, characterized in that the Lollipop is a donut of a toric shape. Article according to claim 1, characterized in that the dough to be fried is a donut or pancake batter on the base of flour, egg, milk, sugar, oil, There is water and salt and that the dough 5 to 30 wt .-% added meringue comprises, the meringue from a Mixture of protein and sugar consists, which preferably 30 to 40 wt .-% sugar to 60 to 70 Contains wt .-% protein. Article according to claim 1, characterized in that meringue directly inside the dough using a mixture of modified Cellulose and / or hydrocolloids is effected. Article according to claim 1, characterized in that the wrapping dough has a density of approximately 0.9 g / cm ³ . A process for producing a coated ice confection according to claim 1, characterized by the following steps: 1) cooling an ice composition forming the core so that its surface is at a temperature of at most -40 ° C, 2) immersing the cooled core in one to deep-fry aerated liquid meringue dough, 3) cook the coated core for a while and at a temperature which allows the casing to be fried, and 4) the article is cooled to a low temperature so that it is frozen and hardened. A method according to claim 7, characterized in that he the core of ice composition by immersion in liquid nitrogen while cooling for a period of 6 to 20 s and preferably for about 10 s. A method according to claim 7, characterized in that he the chilled Core with a ventilated liquid Meringue dough is encased in a dough bath. A method according to claim 7, characterized in that the final step of freezing and hardening the core and the cooked wrapping dough formed unit takes place by any means that has a temperature of at most 40 ° C in the wrapping and essentially guaranteed.